Lemon Pepper & Cajun Skinless Chicken Thighs

The big red and white chicken chain of fast food will be shakin in their shoes with this one, or wings should I say! Nothing like ruffling some feathers right!

Ditch the deep fried chicken and schnitzels and get into some of these! You can use skinless thighs, breast meat or even skinless drumsticks. Just remember if using breast meat most are about 250g each, you only need half that per serve, so 120g roughly. Cut in half long ways and now you have double the amount and can feed the family or have for lunch from leftovers. Its hard to stop at one, so tomorrow you’ll be wanting more!

A protein packed meal with the chicken, quinoa flakes (valuable protein and fibre) and natural Greek yoghurt. It also contains fibre and carbs from the oats and healthy fats from the extra virgin olive oil.

This recipe is so easy and soooooo tasty! You wont believe it. I had one of the leftovers for a protein snack!

The amount of the ingredients will change depending on how many pieces and the type of chicken you use. So double or triple the recipe as to what you need. Ultimately you can simply just use quinoa flakes and oats. But the following is what I used. In future cook ups, just add more or less of what you prefer if you like.


  • 4 skinless chicken thighs
  • 1/2 cup natural Greek yoghurt
  • 1/2 cup rolled oats
  • 1/4 cup LSA meal
  • 1/4 cup quinoa flakes
  • 2 tbl lemon pepper (I generally add more as I LOVE IT!)
  • Cajun chicken spice to sprinkle over
  • Extra virgin olive oil to cook in


Preheat oven to 180 deg C in a fan forced oven.

Place Greek yoghurt in a bowl on its own.

Remove any skin from the chicken if there is any.

In a separate bowl, place the rolled oats, LSA meal, quinoa flakes and lemon pepper. Mix through evenly.

Sprinkle olive oil over a non-stick baking tray and spread evenly. You don’t want the chicken to stick!

Roll your first piece of chicken in the Greek yoghurt, making sure you cover all areas. The more yoghurt, the more the oats etc will stick.

Then roll the yoghurt covered chicken in the bowl containing the oats and quinoa flakes.

Place the chicken on the oiled baking tray.

Once all pieces of chicken are on the tray, sprinkle over Cajun chicken spice. (Again as much or as little as you like of this spice. (I sprinkled all over for about 2-3 secs).

Sprinkle some more olive oil over the top of the chicken.

Be careful when handling so the crumbs stay on. Be gentle and take care when turning chicken over. Don’t worry, it sticks straight back on should you peel any off.

Bake for half an hour. (Or until cooked through depending on size).

Serve on top of mixed lettuce leaves and spinach with tomato, asparagus and sprinkling of pine nuts. (The asparagus was baked in the oven with the chicken, too easy!) You can serve alongside vegetables or make a homemade cheat meal and serve alongside some sweet potato chips.

Enjoy, ahhhh a perfect cheat meal that’s not really cheating, just good food made healthy!

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